Light Fare for a Warm Day

Today was one of those perfect spring days weather-wise: 70's with a light breeze and lots of sun. I wasn't in the mood to eat a whole lot, so I wandered into an area of culinary cuisine I usually avoid like the plague: salads. This one was fairly unusual and therefore not so bad. It includes all of my favorite foods, which is always helpful, and it's a lukewarm salad, as opposed to chilled. I love having sauteed onions in salad: that bit of sweet-savory adds so much depth and intrigue into what can often become bland and boring.

Avocado Spinach Salad

Ingredients

                ½ small onion, sliced

                2 tbl Serrano chili, diced

                2 garlic cloves, mashed

                1/3 cup sliced mushrooms

                5-6 cubes seitan, cut in thirds

                Olive oil

                Herb vinaigrette

                Braggs

                Slivered almonds

                ½ avocado, sliced

                Baby spinach greens

                Lime juice

Preparation

1)      Sauté vegetables: pour a small amount of olive oil into a skillet over medium heat. When oil is hot, add garlic, onions, chili, and mushrooms. Sauté until onions are translucent. Add vinaigrette, Bragg’s amino acids and seitan; continue sautéing another 3-5 minutes. Remove from heat

2)      Place spinach greens on plate. Place sautéed veggies on top and sprinkle almonds over. Top with sliced avocado. Sprinkle lime juice and a bit more vinaigrette over salad and serve.